What are you baking this week?
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- herbidacious
- Posts: 4598
- Joined: Sat Mar 28, 2020 4:02 pm
Re: What are you baking this week?
Very nice, Amy.
I made Hicky's fruitcake.
Is Rat's fruitcake similar?
The beer bread sounds delicious, KC2.
I made Hicky's fruitcake.
Is Rat's fruitcake similar?
The beer bread sounds delicious, KC2.
Re: What are you baking this week?
It must be nearly Christmas, I have 3.3kg of dried fruit soaking in alcohol, ready for baking tomorrow .
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: What are you baking this week?
Amy, those all look great - I should make some savoury muffins or scones to go with soup
I think all the “ boiled” fruit cake recipes are fairly similar, I’ve always used the BeRo flour recipe, tweaking the flavours as I felt like it, it’s much the same recipe. Can’t find it on line any longer, can post later if it’s of interest
herbidacious wrote:Very nice, Amy.
I made Hicky's fruitcake.
Is Rat's fruitcake similar?
I think all the “ boiled” fruit cake recipes are fairly similar, I’ve always used the BeRo flour recipe, tweaking the flavours as I felt like it, it’s much the same recipe. Can’t find it on line any longer, can post later if it’s of interest
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: What are you baking this week?
I'd love a T&T savoury muffin recipe if anyone's got one. Whenever I've attempted them they've stuck to the cases like glue and not been a huge success.
Your baked treats look lovely, Amy.
Your baked treats look lovely, Amy.
Re: What are you baking this week?
Yum, Amy
I've scaled down Rats' boiled cake recipe, slightly, to three-quarters of the full amount, Herbi. That was because the first time I made it I only had 9 oz fruit, not 12 oz.
It is:
9 oz fruit
3 oz butter (I usually using "baking bar" rather than butter)
(3 oz sugar, although I left it out altogether last time and the cake was plenty sweet enough)
4 fl oz liquid (the recipe says water, I usually use tea)
6 oz s-r flour (I usually add a tsp or so of mixed spice and a bit of baking powder)
1 egg
Boil the fruit, butter, sugar in pan with liquid. 15 mins or so.
Cool it slightly in a mixing bowl, add flour and egg, and more liquid if it seems too dry. Probably not necessary, but I usually sieve the flour and the spice so it is more evenly distributed and easier to mix. I also lightly beat the egg.
2 lb loaf tin, or last time I used an 8" round cake tin. I always line the loaf tin and base lined the round tin and greased the sides well. It's a rather good quality non-stick Lakeland spring form tin.
Mod/low heat for about 1hr 15mins. Rats didn't give an oven temp so I did some research and set it at 140 degrees fan.
I've also found that if I remember to sprinkle some demerara sugar on the top before baking, it gives it a nice crust.
I haven't directly compared it with Terry's recipe but as Sue said, I daresay it's pretty similar.
Sometimes I've added a few walnuts or other nuts to the mix.
It's never failed! It doesn't rise much and is very fruity and moist. Gorgeous as a tea bread with butter.
It is genuinely the easiest, most versatile and fail-safe cake I ever bake!
I've scaled down Rats' boiled cake recipe, slightly, to three-quarters of the full amount, Herbi. That was because the first time I made it I only had 9 oz fruit, not 12 oz.
It is:
9 oz fruit
3 oz butter (I usually using "baking bar" rather than butter)
(3 oz sugar, although I left it out altogether last time and the cake was plenty sweet enough)
4 fl oz liquid (the recipe says water, I usually use tea)
6 oz s-r flour (I usually add a tsp or so of mixed spice and a bit of baking powder)
1 egg
Boil the fruit, butter, sugar in pan with liquid. 15 mins or so.
Cool it slightly in a mixing bowl, add flour and egg, and more liquid if it seems too dry. Probably not necessary, but I usually sieve the flour and the spice so it is more evenly distributed and easier to mix. I also lightly beat the egg.
2 lb loaf tin, or last time I used an 8" round cake tin. I always line the loaf tin and base lined the round tin and greased the sides well. It's a rather good quality non-stick Lakeland spring form tin.
Mod/low heat for about 1hr 15mins. Rats didn't give an oven temp so I did some research and set it at 140 degrees fan.
I've also found that if I remember to sprinkle some demerara sugar on the top before baking, it gives it a nice crust.
I haven't directly compared it with Terry's recipe but as Sue said, I daresay it's pretty similar.
Sometimes I've added a few walnuts or other nuts to the mix.
It's never failed! It doesn't rise much and is very fruity and moist. Gorgeous as a tea bread with butter.
It is genuinely the easiest, most versatile and fail-safe cake I ever bake!
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: What are you baking this week?
This is the boiled fruit cake recipe as I wrote it down in 1970, and I’ve been making it ever since
12oz mixed dried fruit
4oz fat (but I always use butter)
5 fl oz water (quarter pint)
Put in a saucepan, bring to boil, simmer 20 minutes. Leave to cool, adding a shot of any booze to taste as it cools
Add 8oz self raising flour (optionally with a tsp of mixed spice) and a large egg. Mix, bake in a lined 6 inch tin at gas mark 2.5 for 90 minutes
Simples
12oz mixed dried fruit
4oz fat (but I always use butter)
5 fl oz water (quarter pint)
Put in a saucepan, bring to boil, simmer 20 minutes. Leave to cool, adding a shot of any booze to taste as it cools
Add 8oz self raising flour (optionally with a tsp of mixed spice) and a large egg. Mix, bake in a lined 6 inch tin at gas mark 2.5 for 90 minutes
Simples
Re: What are you baking this week?
Interesting that yours doesn't have any sugar in it, Sue, otherwise it's exactly the same as Ratatouille's original recipe.
- herbidacious
- Posts: 4598
- Joined: Sat Mar 28, 2020 4:02 pm
Re: What are you baking this week?
Terry' shas bicarb which you had to the mixture in the pan. Froths up nicely.
I might have to try some later today...
I might have to try some later today...
Re: What are you baking this week?
herbidacious wrote:Terry' shas bicarb which you had to the mixture in the pan. Froths up nicely.
I might have to try some later today...
Definitely, Herbi
Re: What are you baking this week?
herbidacious wrote:Terry' shas bicarb which you had to the mixture in the pan. Froths up nicely.
I might have to try some later today...
Can I have slice please, on second thoughts I will let you try it first
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: What are you baking this week?
KeenCook2 wrote:Interesting that yours doesn't have any sugar in it, Sue, otherwise it's exactly the same as Ratatouille's original recipe.
Oops - that's me not reading my own teenaged handwriting
4oz any sugar you like in with the boiled mixture (I tend to go for demerara if I have any)
It is the BeRo recipe as far as I know
I do find that you can taste the difference using butter, I think because it coasts the fruit as it boils though early versions sometimes used clarified dripping
- herbidacious
- Posts: 4598
- Joined: Sat Mar 28, 2020 4:02 pm
Re: What are you baking this week?
Ok it is perfectly cooked. Maybe a little on the too light side? Could be because I put too much bicarb in. I am sure it will mature nicely though. If it gets the chance...
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: What are you baking this week?
It must be nearly Christmas, I have 3.3kg of dried fruit soaking in alcohol,
Odd you should mention that, Amber.
I have 3.3 lts alcohol, and some dried fruit.
Re: What are you baking this week?
Suffs wrote:I've made a batch of cheese scones
I made that mistake last week, thought I’d make some whilst I was baking the Christmas cakes, unfortunately I hadn’t factored DS being at home from work. He polished the lot off I two days! Didn’t get a look in - mental note to self, make sure gannets are safely ensconced in work before baking them again.
BB
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: What are you baking this week?
I made these cheese and courgette muffins earlier, leaving out the embedded cherry tomato
Dead easy and the perfect amount for the 10 he specifies
https://www.bbc.co.uk/food/recipes/cele ... lade_65265
Earthmaiden - he doesn't use paper cases, just greases the tins well, so that's what I did and after leaving them 5 minutes to shrink a little they were easily removed
Dead easy and the perfect amount for the 10 he specifies
https://www.bbc.co.uk/food/recipes/cele ... lade_65265
Earthmaiden - he doesn't use paper cases, just greases the tins well, so that's what I did and after leaving them 5 minutes to shrink a little they were easily removed
Re: What are you baking this week?
I like these but they are pretty unhealthy
You can omit the jalapeño or swap it for something else.
https://joythebaker.com/2013/04/too-much-cheddar-and-jalapeno-muffins/
You can omit the jalapeño or swap it for something else.
https://joythebaker.com/2013/04/too-much-cheddar-and-jalapeno-muffins/
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: What are you baking this week?
Forgot to thank you both for the muffin recipes. I shall look forward to a new attempt.
Sue, your link went to celeriac remoulade but was interested in your comments re the cases. The recipe sounds much better than the one I had - they would certainly have stuck to the tin! Smitch, interesting comments re cases in your recipe too. Maybe it's just cases which are the problem ( wow, all that cheese!!).
Sue, your link went to celeriac remoulade but was interested in your comments re the cases. The recipe sounds much better than the one I had - they would certainly have stuck to the tin! Smitch, interesting comments re cases in your recipe too. Maybe it's just cases which are the problem ( wow, all that cheese!!).
Re: What are you baking this week?
I think I shall bake an apple cake using up some of the apples from the garden. I am not sure yet, but I might try out my new moon cake cutters, too, by baking some biscuits.
- slimpersoninside
- Posts: 807
- Joined: Fri Mar 27, 2020 4:46 pm
Re: What are you baking this week?
Today was a batch of scones and an apple pie .
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